SPINACH STUFFED MUSHROOMS

Prep time:
10 minutes
Cooking time:
30 minutes
Serves3 Energy (kCal)83
Protein6g Carbohydrates2.98g
Total Sugars1.89g Fat4.6g
Sat Fat0.77g Fibre3.43g
Sodium130g
Phase: Intensive,Active 2,Active 1,Maintenance,
Dietary Requirements: Lacto-vegetarian,Ovo-vegetarian,Pescetarian,Paleo,Vegan,Vegetarian,

INGREDIENTS

  • 1 onion small chopped
  • 12 large mushrooms, stems separated and chopped
  • 1 clove of garlic, minced
  • 1⁄2 teaspoon dried thyme
  • 1⁄4 cup stock
  • 150 gram fresh spinach
  • 1 tablespoon peanut butter
  • 1⁄4 teaspoon Black pepper

Preparation

  • Pre heat oven to 180°C
  • In a large pan, heat 2-3 tablespoons of water and water sauté chopped onion for 2 minutes, add mushroom stems, garlic and thyme and continue to sauté until mushrooms are tender, about 3 minutes.
  • Add mushroom caps to the pan, along with stock, bring to a simmer, and cook for 5 minutes.
  • Remove mushroom caps from the pan and place on a lightly oiled baking sheet. Add spinach to onion mixture remaining in pan and heat until wilted.
  • Remove from heat and stir in peanut butter and black pepper.
  • Fill mushroom caps with spinach/onion mixture and bake for 15 to 20 minutes or until golden brown.

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